The online foodie best known as the Tipsy Baker describes how the loss of her job prompted a large-scale experiment to determine which foods are more frugally made at home or bought, an effort that raised her awareness of such topics as sustainability, nutrition and animal welfare.
For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, the author has become the world's expert on olive oil and olive oil fraud, a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. It is also anaccount of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
Accented with 150 color photos, this holiday collection offers practical, tasty recipes—Gingerbread Stuffing, Spiced and Superjuicy Roast Turkey with Allspice Gravy, Gold-Dust Cookies, and more —as well as advice about planning and cooking ahead, in a book by the star of Nigella Express and best-selling author of the book of the same name.
Presented by a team of designers, Pasta By Design explores the whimsical and often geometric shapes found in the beloved food. Over 90 forms of pasta are on display, accompanied by descriptions of each shape and drawings that highlight complex details.
Collects seasonally-inspired recipes and entertaining advice and organizational guidelines, while sharing instructions for such options as a Sunday blueberry breakfast, an onboard New England lobster picnic, and a summer cocktail party benefit.
Presents 20 basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.
When lifelong foodie Fanae Aaron had her first child, she wanted to help her son develop a taste for fresh, healthy food — but didn't know where to start. So she asked 20 award-winning chefs who are also parents to share recipes for the food that they feed to their own kids.
Amanda Hesser and Merrill Stubbs wanted to find and celebrate the most exceptional home cooks in the country. So for one year, they ran recipe contests on their website, Food52.com. The 140 recipes in this book are the winners.
The New York Times Dining Section columnist and author of In the Kitchen with a Good Appetite presents a calendar year's worth of easy and delicious meals, featuring organic, fresh ingredients, that will please the whole family.
A fascinating and culturally diverse tour of the ingredients and cuisines that constitute American flavor — including a vast array of innovative, down-to-earth recipes. Andrew Carmellini is the James Beard Award-winning author of Urban Italian and the chef-owner of Locanda Verde.
A full-length recipe collection by the Food Network star and author of The Deen Family Cookbook features comprehensive coverage for 325 Southern-inspired recipes and related cooking techniques.
Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna and the U.S., as author Michael Krondl meets with confectioners to savor and explore the dessert icons of each tradition. Readers will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand at a time-honored recipe.
The founder of the Baker Creek Heirloom Seed Company offers a comprehensive guide to cultivating heirloom vegetables and a wealth of tips and techniques for planting, growing, harvesting and saving seeds, as well as instructions for canning and preserving.